Corn Pudding

Corn Pudding
Photo by Beverly Barrett

Ingredients

  • 2 pounds frozen corn kernels
  • 1 teaspoon baking powder
  • ½ cup sugar
  • ¾ cup all-purpose flour
  • Half of a red bell pepper
  • Whole milk
  • 6 eggs
  • + 4 more ingredients
    • 1 poblano chile
    • 6 tablespoons butter
    • 1 teaspoon sea salt
    • 1 cup Chihuahua, Monterey Jack, or Cheddar cheese

Preheat oven to 350 degrees. Lightly grease a 13-by-9-inch baking dish and set aside. In a food processor fitted with a steel blade, puree the corn with only enough milk to make a smooth puree, not to exceed 1 cup. With the machine running, add egg yolks, one at a time, and process 30 seconds aft...

View full recipe at Epicurious

Comments

Variations on Corn Pudding

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    • 1 cup fresh (from about 2 ears) or frozen corn kernels
    • 1 green bell pepper, chopped
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    • 1 teaspoon pepper
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    • 3/4 teaspoon salt
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